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Wednesday, December 7, 2016

Well hello everyone! I'm back! First I want to say thanks to all my loyal followers who have stuck with me over the past year through my twin pregnancy and now my hectic twin mommy hood daily. I appreciate everyone's support! So what a better way to start back, then a quick lunch. These days I'm go go go with two busy twin boys watching my every move. Lunch is a luxury these days, it can sometimes just be some dried fruit and water, or baby leftovers if I don't prepare. So I try to make things ahead to make my life a little easier...every moms dream! I'm writing this as I'am being screamed at by one and feeding the other...yeah pressure is an understatement, so let's make this quick!

When we are looking for a quick and easy lunch we usually go for sandwiches (Oh how exciting), should I go on? Yeah I know it's quick and easy but can't it also be super delish too?? Sure it can! It's great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of the classic flavors but vegan, no real chicken here. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can't go wrong when enjoying this for your next meal. Throw it together and let me know...I'll wait, I know you'll love it. Enjoy!

In a large bowl combine vegan chicken, celery, pecans, apples, parsley, cranberries in the bowl. Add in you vegan mayo, Dijon, hot sauce, seasonings and vegan bacon bits. Taste god seasoning, add more salt and/or pepper as needed once you've got it to the taste you like, serve on your favorite bread of choice, wrap, in a lettuce wrap, or with crackers. Enjoy!

Thursday, September 10, 2015

I get asked a lot by new vegans or long time vegetarians that are looking to go vegan, how to go vegan. They are either interested to start gradually or eager to jump right in. I think either is great but I give them the same basic advice when they ask me:

What's the easiest way to convert to veganism? & What are some advice and tips you would give a new vegan starting out?

I think the best way if you're going to gradually do it or even jump right in, is to really research veganism. I find that new vegans need to really get their info on everything before making that lifestyle change. You want to make sure when you make this transition, you're doing it the right way and the healthiest way, so you're successful. Get out there and find out what works for you in the product world. If you are going to be a vegan who enjoys making their own cheeses or wants to buy.

And if you don't have them in your area, you can order online and have a new product shipped right to your door. The same thing goes for vegan meats (Gardein, Field Roast Grain Meat, Sophie's Kitchen - The New Vegan Seafood, Beyond Meat, Boca, Tofurky, Lightlife, Yves).

Some vegans enjoy them and some do not and that's ok, find what works for you and again, there are a lot of products out there. If you're not into veggie meats, you can stick to:

Try, sample, make, move on, and keep looking until you find what you like.

And of course, make sure you are getting all your vitamins and minerals. Supplements are available but you can get the majority from foods. Chia (omega3), flax (omega3), nutritional yeast (b12), mushrooms (vitamin D), Dark Greens (calcium & iron),

BEST ESSENTIAL FATTY ACID SOURCES

Microalgae DHA supplements

Flaxseed oil or seeds

Hempseed oil or seeds

Walnuts

Chia

(you can find vegan supplements at your local or vegan market if needed)

Online:

Vegan Essentials

Vegan cuts

Fake meats

Vegan store

Recipes for homemade meats are everywhere as well and they are easier than you think.

*Pinterest is your friend!

And the MOST IMPORTANT: Find support, whether it be close to home with a friend and/or family OR online support groups. You will need that helping hand or shoulder once and a while. Plus the recipe sharing is just a bonus!

Thursday, August 20, 2015

Peanut butter and chocolate are a classic combination of awesome yumminess. You cannot find a more complimentary combo that is that perfect...yeah yeah PB & Jelly can take a hike here, chocolate kicks your butt any day. So when you take that classic combo and make it into a cookie, your just asking for a hug. This cookie is just love in cookie form and nothing will envelop smiles more for this dessert. Great for kids or adults alike and if you have a potluck or bake sale, you will have the winning treat.

This recipe will show you how to make that perfect combo of sweet, salty, crunchy, and ooey gooey goodness. Made into a perfect cookie and baked to the right golden brown and delish. This cookie will help sweeten any day and help put a smile on any face. Serve this cookie as is hot off the cookie sheets or anytime afterwards. Pairs nicely sandwiched or along side vegan ice cream. Store cookies in an air tight container or in a plastic bag. With plenty of cookies to share, you are sure to become a popular person quick...that's if you decide to share. Enjoy!

Irresistible Vegan PB & Chocolate Chip Cookies

Ingredients

-3/4 cup Vegan butter or shortening, softened

-1 1/4 cup Brown Sugar

-3/4 cup organic smooth peanut butter

-3 Tablespoons Vegan Milk

-1 Tablespoon pure Vanilla extract

-2 large "Eggs", Egg replacer powder or The Vegg (prepared as followed on your directions) *Optional

Combine flour, salt, and baking soda in separate bowl. Once your ingredients are all in separate bowl, add and beat into the vegan butter mixture until blended but not over beaten.

Stir in vegan chocolate chips and/or nuts (optional).

Drop rounded measured cookie dough 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you can use a small or regular size scoop. If you don't have an ice cream scoop use a tablespoon measure or spoon.

Bake 15 minutes for a chewy cookies, 20 minutes for a crisp cookie. Cool 2 minutes on baking sheet and then remove cookies to a rack to cool completely.

Serve hot off the cookie sheet or cool and serve for dessert, snacks, and/or topped or sandwiched with vegan ice cream. Nothing is wrong when serving this cookie, enjoy!

Friday, July 31, 2015

A grilled cheese and tomato soup is a childhood classic and the ultimate comfort food. We ate it at home when are parents made it for us, we were served it at school, it was a go to when we were sick, or even when we were lazy. But what if we could take that childhood classic and make it the best it could be, with a fiery-edge...oh and vegan! BONUS! This recipe takes the classic soup made rich, creamy, vegan and makes it vegan to boot. This recipe will have you running to go get your grilled cheese ready to go along with it. No better pair, yum! You can make this on a cold night, relaxing weekend, or a date night for two. Makes plenty of leftovers and is loaded with lots of veggies and flavor to fool any picky eater. Overall a perfect soup and waiting combo you can enjoy anytime. Top with more fresh basil, more vegan Parmesan and your all set for a blast from the past. Enjoy!

In a food processor, process all your chunked veggies and minced garlic until it is minced or moderately minced. (This soup will be pureed at the end, it doesn't have to be perfect)

Processed Veggies (Size)

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender.

All the Processed Veggies in Oil

Sauteed Veggies

Add both of the crushed tomatoes to the pot along with the vegan chicken stock, basil, 1 tablespoon salt, and 1 to 1 1/2 teaspoons black pepper.

Tomatoes, Stock, & Basil Added

Bring the soup to a boil and once it hits a boil lower the heat, allow to simmer covered, for 45 to 60 minutes. Stir the soup occassionally until done.

Simmering Soup

Once the soup has simmered and the veggies have become tender, remove from the heat and either let slightly cool before pureeing in the blender (If you have a blender that can handle hot liquids, puree now). Puree the soup first by itself until it resembles a tomato soup consistency Then add your coconut milk and Parmesan, blend until combined. Serve out of the blender in bread bowl, top with more basil and vegan Parmesan cheese.

Thursday, July 16, 2015

During those hot summer months we love to have those go to recipes to enjoy over and over. These recipes keep you light and happy, not weighed down and they can be enjoyed for lunch or dinner. This recipe shows you how to make a classic macaroni salad that we've seen at BBQs for years. Not only is it easy but it makes you wish this vegan summer never ends. With the hearty Mac & vegan tuna paired with sweet peas, the classic flavors blend perfectly. It takes your regular boring macaroni salad and turns it up a notch. We love macaroni salad and its always a favorite at any BBQ, but why not change it up a bit and bring this! Your family and friends are sure to love this new veganized version. Pair it along side your BBQ favs or enjoy it on its own for lunch. Enjoy!

When I was growing up with this salad, it was traditionally always mixed with hardboiled eggs. Now when I have come across some of my favorite summery Mac Salads, they always have those darn eggs in them. How do you match/sub those? There are options. My go to....Tofu! Yes! The texture in the salads matches up soooo well. I've made many a tofu-hater a lover instead. Now if you are still uneasy about tofu, leave it out. Other fantastic add ins, artichoke hearts or hearts of palm. They are yummy subs that may not look like eggs but have a nice texture. One more great add in is chickpeas, they work well and can take on an egg-like quality in many recipes. Now you don't have to add in any egg sub to this recipe, you can leave it out and it's still going to be great.

Directions

Start by preparing your macaroni, until desired texture according to box directions. When the noodles are cooked, drain and rinse under cold water to cool them down. Once the noodles are cooled to room temp, add them to a large bowl.

Add the remaining ingredients, and stir until completely combined. Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving. When ready to serve, give it a stir. If it seems a little dry add 1/4 cup more of mayo, or as much as desired. Taste and adjust for salt and pepper, depending on your preferences and this bad boy is ready to serve. Pair it along side your BBQ favs or enjoy it on its own for lunch. It's also even better at 1am ...just saying. Enjoy!

Vegan Videos

About Me

My name is Amy, I am a stay at home mom of a beautiful 5 year old son named AJ. I also have a very supportive and always hungry hubby named Adam, he is my taste tester...its a tough job but someone has to do it. It has been 8 years since going vegan and I've loved every second.

I started my journey as a vegan after finding out (after be sick constantly) that I cannot eat any animal products. I don't have the enzyme to break it down in my body. After much research and emotion roller coaster discovering veganism, I decided to change my lifestyle. But I still wanted to enjoy the same foods I always did. I started cooking more and more after that. I grew up enjoying cooking but becoming vegan made it more fun and exciting.

My other story is my medical journey. I have always struggled with medical problems, but my worst was in my early 20's. In 2007, I had my first blood clot (Leg/Heart/Lungs) and almost died. This continued again numerous times before and after my son was born, being hospitalized many times and almost dying again in 2010 after a serious problem that resulted in internal bleeding/blood clots and in turn blood transfusions. After my last bout in 2010, I have struggled and cooking made things more comforting. Even if I couldn't walk and breath well at the time, I could sit and watch TV and in turn I became a FoodTV addict. Watching these shows constantly and it made me think...why can't these recipes just be made vegan? So in turn I started making them vegan when my health started to improve. I started converting over everything, from family & friends recipes and even old restaurant favorites. Overall, my struggles have made me the person I am today and that journey has made me stronger and more dedicated to my future.

Weight Loss

I was a very obese child/teen/adult, basically my whole life. I weighed in at my highest, 408lbs. But after diet changes (vegan) and weight-loss surgeries, I have lost a little over 170lbs. I have always loved food and cooking, but changing my lifestyle over in two ways (vegan & weight-loss surgeries) makes you look at food differently. Its not only comforting but its also fuel and it helps your body in the long run. I wanted my fuel to help me and not hold me back.

How I Started

I started The Comforting Vegan after years of being asked over and over again for recipes to the foods/meals I would post nightly on Facebook. Time and time again I would tell them..."Its a family secret" or "I don't give out recipes". I was very secretive of them and looking back now, I don't know why. But after much convincing I decided to give a Blog a try. Much to my surprise people have loved it and as they say "And that was history".

Home Life

My job first and foremost is being a mom of my 5 year old son AJ. AJ is not only a sweet and silly little boy but also has special needs. He has a genetic chromosomal mutation (17p13) and makes him developmental delayed as well as severe scoliosis. So it keeps me busy. But with all that busyness I have much joy from his daily milestones and the overall goofy little man that he is. Having a child like AJ only makes me work harder and my first goal is just to make him happy and proud.

My Motto

"Most people going into the vegan lifestyle think they are going to lose those comforting dishes that they have grown up with all their lives...my goal has always been to never sacrifice that comfort in pursuit of a vegan recipe & so far I have never met a dish I couldn't conquer."